Chicken Kurma (Traditional Chicken Curry)

Chicken Kurma (Traditional Chicken Curry)

from eatingwell.com
Dinner
45 min
6 servings
175 kcal / serving

Naseema Kashefi prepares this richly flavored chicken curry on the milder side for New Arrival Supper Club events in Los Angeles. Add more serrano if you like it hot.

Ingredients

  • 1 tablespoonextra-virgin olive oil
  • 1 smallonion, diced
  • 2 mediumtomatoes, diced
  • 3 clovesgarlic, thinly sliced
  • 1piece fresh ginger, peeled and minced
  • 1serrano pepper, seeded and minced
  • 1 tablespoontomato paste
  • 1 teaspoonground turmeric
  • 1 teaspoonkosher salt
  • ½ teaspoonground pepper
  • 1 ½ poundsboneless, skinless chicken breast, trimmed and cut into 1-inch pieces
  • ½ mediumred bell pepper, diced
  • ½ mediumgreen bell pepper, diced
  • juice of 1/2 lemon or lime
  • fresh cilantro and/or mint for garnish

Directions

  1. 1

    Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until soft, 2 to 3 minutes. Add tomatoes, garlic, ginger, serrano, tomato paste, turmeric, salt and pepper. Bring to a simmer. Reduce heat to maintain a simmer, cover and cook for 10 minutes.

  2. 2

    Add chicken and increase heat to maintain a lively simmer. Cook, stirring occasionally, until the chicken is almost cooked through, about 5 minutes. Add bell peppers and lemon (or lime) juice and cook, stirring occasionally, until the chicken is just cooked through, 5 to 10 minutes more. Garnish with cilantro and/or mint, if desired.